Tag Archives: celery

“Enzyme-Rich” Green Juice: The savoury smoothie

Clean detox day 6

My friend Shweta sent me a link to a few smoothie recipes that recently appeared in an Emerald Street newsletter (some kind of style and fashion newsletter, no wonder I missed it). One smoothie in particular caught my eye: an “Enzyme-Rich” juice full of green stuff: cucumber, celery, parsley, mint and spinach. So I gave it a try yesterday, adding a pear because my mind hasn’t yet quite grasped the idea of a smoothie without fruit in it.

The result was kind of amazing. I can’t say I’d have this smoothie every morning, but it does have its place in the lexicon of liquid breakfasts. It was particularly good after a hard workout – the cold, almost savoury juice, tart from the addition of lemon, is super refreshing. Not to mention hydrating… this recipe almost filled the jug of the Vitamix and I drank the whole thing.

“Enzyme-Rich” Green Juice
Prep time: 
Cook time: 
Total time: 

Serves: 1
 

Ingredients
  • 350g spinach
  • 1 handful mint
  • 1 handful parsley
  • 1 tbsp lemon juice (about ¼ lemon)
  • 1 cucumber
  • 4 celery stalks
  • 2-3 cm piece of peeled ginger
  • 1 pear, cored

Instructions
  1. Put everything in a blender with enough water to get it going.
  2. Blend on high for about a minute.
  3. Strain through a sieve if you’d like (I didn’t bother).
  4. Serve over ice.

 

Waldorf-Inspired Breakfast Salad

Heeding the call of the #vegan #breakfast #salad. Apple, celery, carrot, red onion, little gems, walnuts, chilli, mustard vinaigrette.

This has been breakfast the last few days, a sort of glorified vegan version of the classic Waldorf salad, inspired by this season’s apple harvest and a few stalks of celery lurking in my fridge. You could bulk this out with added quinoa, bulgar wheat, maybe a few raisins, or even a blob of yogurt, but I found this wasn’t necessary. As is, this was my idea of perfect breakfast: delicious food that satisfies without over-filling. Major feel-good factor here.

For one serving:

  • 1 apple, chopped
  • 1 carrot, grated
  • a few thin slices of red onion
  • 2 celery stalks, sliced
  • 10g walnuts
  • 2 tbsp chopped parsley
  • a few little gem lettuce leaves
  • salt and pepper to taste
  • sliced green chilli (optional)
  • 2 tsp dijon-based vinaigrette (mine was the House Dressing recipe from Arthur Potts Dawson’s Eat Your Veg, but any mustard-based dressing would do – I love this honey mustard dressing recipe)

Mix it all together and serve.